Name: Country style stewed rabbit (Conejo a la campiña)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Generous ¾ cup (200 ml) chicken stock; Montilla-Moriles or dry fino sherry; Generous ¾ cup (200 ml) fino wine from; 2 tablespoons fresh thyme; 4 bay leaves; 1 rabbit, cut into 4 pieces; 1 teaspoon whole black peppercorns; 2 tablespoons finely chopped parsley; ½ teaspoon freshly ground sea salt; ½ teaspoon white pepper; 25 cloves garlic, peeled; Scant ½ cup (1¾ oz/50 g) all-purpose flour; ¼ cup (60 ml) extra virgin olive oil; 1 onion, finely chopped; Rind of 1 preserved lemon, sliced thinly; 9 oz (250 g) cured green olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

“This is my type of dish,” exclaims Clive, and I agree. It is aromatic, with strong citrus notes, a tangy hit from the olives and fino, and a huge whiff of the campo from the fistfuls of wild thyme. You can imagine the Moors eating this, perhaps without the fino. Above all, there is lots of garlic that melts delectably into the sauce. Serve with braised rice or potatoes.